Spinach Crepes
User Reviews
5.0
21 reviews
Excellent
Spinach Crepes
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Your favourite breakfast just had a greenover. These delicate and vibrant crepes are my kid's most requested breakfast.
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Ingredients
- 1/2 cup unsalted butter melted, divided
- 3 cups baby spinach packed
- 3 medium eggs
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
Instructions
- Heat 1 tablespoon of the butter in a saute pan until bubbly. Add spinach all at once and sauté, stirring continually, for about 2 minutes. Remove from heat and cool slightly.
- Crack the eggs into a blender and pulse a few times. Add the warm spinach and blend until smooth.
- Add the flour and blend again. Stop the blender, remove the lid and scrape down the sides.
- Add milk, 3 Tablespoons melted butter, salt and vanilla to the crepe batter. Blend until smooth. Blend an additional minute. Place the blender jug in the refrigerator and chill the batter overnight.
- In the morning, blend the batter one more time as it will have separated overnight. Preheat a 8 or 10-inch non-stick pan over medium heat.
- Brush pan with melted butter and pour a scant 1/4-cup of batter into the centre. Immediately lift the pan and tilt in a circular motion so the batter coats the pan in a circle. Cook for about a minute, or until the edges are light golden.
- Slip a flexible spatula under the crepe and flip it with a delicate hand. Cook for an additional 30 seconds, then remove and fold into four.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Nutrition Facts
Serving: 16crepes
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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